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The paper considers forming interphase adsorption layers in emulsions and foams using a surfactant mixture and milk proteins. The main objective of the study is to substantiate using the surfactant mixture and milk proteins, which define the dispersed system stability. The emulsion formation process at temperatures above the fat crystallization temperature was carried out by determining the boundary shear stress, formed interphase adsorption layers, which was performed in 4×3600 s (interphase adsorption layer formation time that has the largest value of the boundary shear stress at a temperature of 20±1 °C. Behavioral mechanisms of surfactants and milk proteins on the interphase surface were substantiated in the paper in order to determine their rational concentrations. The presented method allows to define the layer strength of the system without surfactants and, with introducing the surfactant mixture, determine the rational composition of the surfactant mixture, which allows to vary the strength of interphase adsorption layers and as a result produce foam-emulsion systems with the high foaming ability, stability and ductility. Research results can be applied by food technologists, as well as technologists specialized pastry shops to create foam-emulsion systems such as creams, souffle, ice-cream, etc. We propose to use milk proteins and surfactant mixture to control the stability of dispersed systems such as foams and emulsions, as well as stable foam-emulsion systems. [ABSTRACT FROM AUTHOR]

The nutrition structure that has developed in Ukraine today dictates the need to expand the range of culinary products by more efficient use of plant products, to which still little attention has been paid. The problems of the lack of nutrients with high biological value in nutrition of a modern man are shown in the paper. The studies in this field are first given in the paper, and it was proved that a promising raw material for producing such products is the use of structured products, the use of which lies in the basis of alginate emulsions with calcium residues. The studies of the rheological properties of the structured emulsions and physico-chemical aspects of obtaining the latter in the composition of minced meat products are given in the paper. The use of a wide range of new technologies, including emulsification of various raw materials, namely polysaccharides for the production of fundamentally new products, which are characterized by high biological value, is submitted for consideration. As a result of the studies, structural and mechanical properties of the model systems and physico-chemical indices were determined. These data allow presenting the technology, ready for introducing to the technological process of obtaining emulsions in minced meat composition. This technology will allow obtaining products not only with standardized indices, but also overtaking the organoleptic indicators of quality that facilitate the production process. [ABSTRACT FROM AUTHOR]

The study of foaming capacity and stability of the foam, based on egg-white in the presence of fat have shown that fat is the antifoaming agent and leads to the foam destruction. Experimental investigations of the egg-white effect on foaming capacity and foam stability in the presence of fat, surfactants (GMS, LACTEM, lecithin's, DATEM, SSL) with different NLB values are presented in the paper. The influence regularities of the surfactant concentration on foaming capacity and foam stability of systems, based on egg-white in the presence of fat were first defined in the paper. It was established that the surfactant concentration determines foaming capacity and stability of egg-white based foam systems, containing a fatty phase. It was determined that nonionic surfactants with low HLB increase foaming capacity and foam stability. The optimal ratio GMS: white was defined, which is 1:12,5. Surfactants with low HLB and presence of charge, namely anionic, amphoteric, lead to desorption of whites from the interphase surface aqueous solution-air that does not allow to obtain the system with the high foaming capacity and foam stability. It was established that reasonable concentration of DATEM and SSL in respect to providing high foaming capacity and stability of foam white systems, containing fat is the concentration up to 0.2 %. The obtained results allow to improve the air-nut semi-finished product technology by increasing stability due to introducing a certain surfactant concentration that allows to manufacture these products using industrial methods in catering establishments and confectionery shops. [ABSTRACT FROM AUTHOR]

Despite the large number of studies on using gum arabic in various fields of the food industry, little attention has been paid to the study of this stabilizer in food emulsions for beverages. In this paper, the influence of the physical and chemical properties of gum arabic when using it in food products was determined. Using the dependence theory of the emulsion stability on the ratio of water gum arabic stabilizer and the oil phase, the process of obtaining pre-emulsion and the homogenization mode of the emulsion system, the formulations of food emulsions with varied amount of stabilizers and the fat phase were developed. The results of the samples of food emulsions using different amounts of gum arabic (at the constant oil phase) and the samples of emulsions with the variable oil phase and a constant amount of gum arabic were considered in detail. The analysis of the prepared emulsion indicators, such as the measured particle size, viscosity, turbidity and dependence on the ratio of water and oil phases of the system, the process parameters, was carried out. The indicators of each emulsion were measured: viscosity by the Brookfield viscometer, particle size by a microscope EASTCOLIGHT 92012-ES (100x, 250x, 550x, 750x), turbidity by a turbidimeter 2100P. The optimal ratio between water stabilizer and oil phase of the emulsion, which is characterized by obtaining the maximum amount of emulsion particles of up to 1 micron was determined. Emulsion has a highly reliable stability if the particle size is less than 1 micron and has some turbidity, but the more particles are smaller than 1 micron, the less turbidity is. If there is insufficient amount of stabilizer, a small number of particles larger than 1 micron is formed, leading to the appearance of "oil ring" during long-term storage. The results can form the basis for the establishment of production technology for beverage emulsions as a class of food products. Creating a stable emulsion system is a relevant issue in the food industry, that is why the studies are useful and important for the development of new food products. [ABSTRACT FROM AUTHOR]

Water with dissolved inorganic salts is an integral leader of oil in the layer. In the modern conditions of preparation and processing, oil is dehydrated and desalted using the combination of different methods of demulsificaton: mechanical, thermal, electrical. Along with these methods, adding of reagents-demulsifiers to the emulsion is used. The efficiency of dehydration and desalting is determined by the right choice of demulsifiers. The demulsifier, being adsorbed on the interfacial surface of water drops promotes their dispergation. Nonionic surfactant deemulsifiers - block copolymers of ethylene and propylene oxides, show the highest demulsifying activity. For the most effective use of nonionic demulsifier, the physicochemical properties (density, viscosity, pour point) of active bases of demulsifiers, their solutions with different molecular weight of block copolymer (M=3200, M=3500 and M=6000) and the dependence of the properties on the content of oxyethylene and oxypropylene groups in the molecule (OE/OP) were studied. Investigation of the physicochemical properties of block copolymers and aqueous and solvent solutions showed that in all cases with the growth of the ratio of OE/OP and molecular weight density, pour point and viscosity increase. For further research, namely the determination of demulsifying properties, the samples with molecular weights of 3200, 3500, 6000 were selected. The sample with a molecular weight of 6000 and content of ethylene oxide of 95% is technologically unsuitable since the solution of this demulsifier, when dissolved in water and solvent freezes to -10 °C that negatively affects the supply of this demulsifier to the installation in winter. Definition of demulsifying ability of the above samples will be described in the next paper. [ABSTRACT FROM AUTHOR]

Water with dissolved inorganic salts is an integral leader of oil in the layer. In the modern conditions of preparation and processing, oil is dehydrated and desalted using the combination of different methods of demulsificaton: mechanical, thermal, electrical. Along with these methods, adding of reagents-demulsifiers to the emulsion is used. The efficiency of dehydration and desalting is determined by the right choice of demulsifiers. The demulsifier, being adsorbed on the interfacial surface of water drops promotes their dispergation. Nonionic surfactant deemulsifiers - block copolymers of ethylene and propylene oxides, show the highest demulsifying activity. For the most effective use of nonionic demulsifier, the physicochemical properties (density, viscosity, pour point) of active bases of demulsifiers, their solutions with different molecular weight of block copolymer (M=3200, M=3500 and M=6000) and the dependence of the properties on the content of oxyethylene and oxypropylene groups in the molecule (OE/OP) were studied. Investigation of the physicochemical properties of block copolymers and aqueous and solvent solutions showed that in all cases with the growth of the ratio of OE/OP and molecular weight density, pour point and viscosity increase. For further research, namely the determination of demulsifying properties, the samples with molecular weights of 3200, 3500, 6000 were selected. The sample with a molecular weight of 6000 and content of ethylene oxide of 95 % is technologically unsuitable since the solution of this demulsifier, when dissolved in water and solvent freezes to -10 ℃ that negatively affects the supply of this demulsifier to the installation in winter. Definition of demulsifying ability of the above samples will be described in the next paper. [ABSTRACT FROM AUTHOR]